Brown Sugar and Raspberry Compote with Caramel Swirl

INGREDIENTS

• HIJINX ice cream mix
• 1 ½ cups half & half or water*
• ½ cup raspberry preserves
• 2 tablespoons brown sugar
• ⅓ cup caramel sauce

INSTRUCTIONS

1. Warm the half & half and brown sugar over medium heat or microwave for 30 - 60 seconds (do not boil). Make sure brown sugar is fully dissolved.

2. Using a blender, combine 1 packet of HIJINX ice cream mix with the half & half mixture. Blend for one minute or until thoroughly combined.

3. Let the mixture rest for 30 minutes on your counter.

4. After 30 minutes, gently stir in the raspberry preserve and caramel sauce. 

5. Transfer to a freezer-safe container with an airtight lid.

5. Freeze for 3-6 hours. Enjoy!

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